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lunch

Shrimp Avocado Salad

Shrimp avocado salad mixes tender shellfish with fresh vegetables for a cool, protein-filled lunch or easy light dinner.

Ingredients

    • 1 pound peeled and deveined cooked shrimp, coarsely chopped
    • 2 plum tomatoes, seeded and chopped
    • 2 green onions, chopped
    • 1/4 cup finely chopped red onion
    • 1 jalapeno pepper, seeded and minced
    • 1 serrano pepper, seeded and minced
    • 2 tablespoons minced fresh cilantro
    • 2 tablespoons lime juice
    • 2 tablespoons seasoned rice vinegar
    • 2 tablespoons olive oil
    • 1 teaspoon adobo seasoning
    • 3 medium ripe avocados, peeled and cubed
    • Bibb lettuce leaves
    • Lime wedges

Directions

    1. Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
    2. To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.
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